Ciabatta Bread

• 4 cups bread flour
• 1 3/4 cups warm water
• 2 1/4 teaspoons active dry yeast
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil

Steps

1. 1 In a large bowl, combine warm water and yeast, let sit for 5 minutes until frothy.
2. 2 Add flour and salt to the yeast mixture, stirring until a shaggy dough forms.
3. 3 Drizzle with olive oil, cover with plastic wrap, and let rest at room temperature for 12-18 hours.
4. 4 Gently transfer the dough to a floured surface, fold it over itself a few times, then shape into a rectangle.
5. 5 Place on a parchment-lined baking sheet, dust with flour, and let rest for 30 minutes.
6. 6 Preheat oven to 475°F.
7. 7 Bake for 25 minutes until golden brown.
8. 8 Cool on a wire rack before slicing.

Equipment

• Large mixing bowl
• Baking sheet
• Parchment paper
• Baking stone (optional)

Variations

• Add rosemary or garlic to the dough for extra flavor.

Substitutions

• Substitute bread flour with all-purpose flour for a slightly denser texture.

Pairings

• Tomato bruschetta
• Caprese salad

Nutrition

Tips

• Using a baking stone can enhance the crust.
• For a crispier crust, place a pan of water in the oven while baking.

Storage

Store in an airtight bag at room temperature for up to 2 days. Reheat in a warm oven.

Freezing: Freezes well for up to 3 months. Thaw at room temperature and refresh in a hot oven.

Serving Suggestions

• Perfect with olive oil and balsamic vinegar.
• Great alongside soups or stews.

FAQ